58 mexican salsa recipes

Cooked green chili salsa with simmered onion, garlic, green chilies, and fresh tomatoes blended smooth. A quick, mild Mexican-style salsa verde that works as a dip, sauce, or enchilada topping.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.

Two ingredients. Five minutes. Velveeta salsa dip stirred into hot pasta for an instant cheesy Mexican-style side dish. When you need dinner yesterday, this is the move.

La sabana: a Mexican restaurant classic of paper-thin beef filet pounded to the size of a plate, flash-seared with lime, and served with refried beans and salsa. Four seconds on the griddle, no more.